By Chris, April 29, 2020

I love strawberries, especially when they are in season ! Bursting with juicy flavor…I love them as a snack right out of the fridge, or topped on pancakes., but I love to make crisps.. The convenience of the supermarket always being stocked with strawberries makes this the perfect go to dessert any time. Any season. Sweet juicy strawberries dusted in flour to create a luscious syrup, sugar to bring that sweet point home and a splash of lemon juice to brighten everything up , adding balance to the brown sugar oat topping studded with chopped almonds and cinnamon……. YUM !!!

How beautiful are these jewel toned strawberries?! A great time to make this recipe is when the grocery store is selling them two for $5
Combining the strawberries with the flour , helps to thicken the juices that get released from the strawberries when they are combined with sugar. Ad ash of salt to bring out the flavors ,and a hint of lemon juice to brighten the flavors up by adding just the right amount of acidity to withstand that decadent oat topping.
Oats, dark brown sugar, salt, make up the “crisp” in strawberry crisp .. I added some chopped slivered almonds and almond flour to the mixture to add a twist to this all time classic fruit crisp. I used gluten free flour and gluten free oats in this recipe but regular AP flour and oats are great if you aren’t catering to food allergies like I am.
Softened butter will bind all of those “crisp ” ingredients together. Did I mention cinnamon and nutmeg getted added in as well?
Straight out of the oven! Perfectly golden crisp topping … gives way to a sneak peek of what’s underneath…sweetened strawberries cooked down with the luscious sweet syrup….. goes great with vanilla ice cream , sweetened whipped cream…or Both !

Recipe

Ingredients:

Filling:

  • 4-5 cups of strawberries hulled and cut in half
  • 1/3 cup gluten free flour or regular all purpose flour
  • 1/2 – 3/4 cup of granulated sugar (depends on how sweet your strawberries are)
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice

Topping:

  • 3/4 cup brown sugar
  • 1/3 cup chopped almonds toasted
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup gluten free rolled oats (regular rolled oats if you are not watching for allergies)
  • 3/4 cup almond flour
  • 1/2 cup softened butter

Directions:

Preheat oven to 350 degrees. Heavily grease a 8×8 or 9×9 pan. I prefer to use a glass pan. Whisk the “filling” flour with salt and sugar.Combine with the straswberries and lemon juice. Transfer to the prepared baking dish. Make the topping by combining the oats, flour, brown sugar,nuts and spices. Mix in the softened butter until the whole mixture is thoroughly incorporated and crumbly. Sprinkle it over the strtawberries evenly.

Bake the crisp in the oven for 45-50 minutes , until the top is golden and filling is bubbly. Remove from the oven and let cool slightly. Top with sweetened whipped cream , vanilla ice cream or both! Enjoy!!

Notes:

  • Stone fruits work well in place of strawberries. Peaces, or plums, a great combination of stone fruits and berries ..such as peaches and blueberries would be fantastic!
  • All berry combo would work great too!
  • Not a fan of almonds? no worries .. leave them out!

I hope you enjoyed this recipe..Drop me a line when you make it and share your experience!

Thanks !

chris